My nana used to make this regularly, and now my family asks me to!

Instructions:

1. Boil Time: Place your 8 eggs in a single layer within a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover it, and let the eggs sit for 12 minutes. This ensures perfectly cooked yolks.
2. Chill Out: After 12 minutes, drain the hot water and transfer the eggs to an ice bath. This helps cool them down quickly for easier peeling.
3. Shelling Game: Once cool, peel the eggs carefully. You can use a little water to help loosen any stubborn bits of shell.
4. Yolk Magic: Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl for easy mashing.

Creating the Filling:

1. Mashing Marvels: Use a fork to mash the yolks until smooth.
2. Flavor Fiesta: Add the 2 tablespoons of mayonnaise, 1 tablespoon of yellow mustard, and 1 teaspoon of white vinegar to the yolks. Season with salt and pepper to your taste. Mix everything well until you have a creamy and flavorful filling.
3. Filling Finesse: Using a spoon or piping bag, fill each egg white half with the yolk mixture. Aim for a nice mound in the center for visual appeal.

The Crispy Transformation: Breading and Frying

1. Breading Bonanza: Set up three shallow bowls for your breading stations. In the first bowl, whisk your 1 cup of all-purpose flour. In the second bowl, have your 1 cup of buttermilk ready. Finally, in the third bowl, prepare your 1 cup of panko breadcrumbs.
2. Coating Capers: Dredge each filled egg half gently in the flour, shaking off any excess. Then, dip it into the buttermilk, allowing any extra to drip off. Finally, coat generously with the panko breadcrumbs, pressing gently to ensure they adhere well.
3. Frying Finesse: In a deep skillet or pot, heat around 2 inches of vegetable oil to 350°F (175°C). You can use a thermometer to monitor the temperature accurately.
4. Golden Goodness: Working in batches, carefully lower the breaded egg halves into the hot oil. Fry for 2-3 minutes per side, or until they reach a beautiful golden brown color and have a crispy texture.
5. Oil Escape: Use a slotted spoon to remove the fried eggs from the oil and transfer them to a plate lined with paper towels. This helps absorb any excess oil.

Presentation and Enjoyment:

1. Paprika Flair: While the eggs are still warm, sprinkle them with paprika for a touch of color and a hint of smokiness.
2. Serving Up Smiles: Serve your fried deviled eggs warm or at room temperature. They’re a guaranteed crowd-pleaser and perfect for any occasion!